Preperation time
15 m
Skills level

Serving size
8-10
Country of origin

Preparation time: 15 m
Cooking time: 22-24 m
Ready in: 10 m
Servings: 8-10

Ingredients

  • 3/4 cup whole wheat flour
  • 1/2 cup ground old-fashioned oats (not the quick version)
  • 3/4 cup cake flour
  • 1/2 cup loosely packed shredded organic carrots
  • 2 heaping tablespoons of cream cheese (lowfat is fine)
  • 1/2 cup white sugar
  • 3/4 cup extra virgin olive oil
  • 1 single serve container of unsweetened applesauce
  • (OR 1 egg)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger (optional)
  • 2 pinches of dried rosemary
  • buttered muffin tin
Recipe Type:
Course:

This is a great breakfast to get a jump start on your day, and sustain your energy until your next meal or snack. My kids love these as snacks too. Maggie likes things spicy so she loves the addition of ginger. I prefer them less spicy and skip the ginger. Either way, they are delish! These pack in a good amount of vitamins from the whole wheat flour, oats, applesauce, olive oil and of course the carrots. If you opt to make these gluten free you will have to substitute the whole wheat flour, and the cake flour with a gluten free flour. Here are the directions:

Start by preheating the oven to 350. Grease 8- 10 muffins with butter, and set aside. You can make 8 large muffins or 10 smaller muffins.

Using a blender or food processor pulse the old-fashioned oats. They should be pulsed until they reach a  fine powdery consistency with a few oats still in large chunks. Set this aside.

Then in a large bowl combine the dry ingredients: ¾ whole wheat flour, ¾ cup cake flour, ½ cup of the finely ground oats, 1 teaspoon baking soda, and 1 teaspoon baking powder. Mix with a spoon to blend everything well.

In another bowl combine the following: ¾ cup extra virgin olive oil, 1 teaspoon cinnamon, ¼ teaspoon ginger is optional, 2 heaping tablespoons of cream cheese, 1 teaspoon vanilla extract, ½ cup of the loosely packed shredded carrots. I like to use organic carrots because they are sweeter than the conventional brands, ½ cup white sugar, 1 container or unsweetened applesauce OR 1 egg, 2 pinches of dried rosemary. Mix this well using a mixer for about 2 minutes or until well blended.

Next add your dry ingredients into your wet ingredients in three stages. Mix each part into the wet ingredients using the mixer. Once all is mixed well you are ready to load your muffin tins.

Using a large spoon load up each muffin tin with the batter. You can make 8 large muffins or 10 smaller ones. You can add a pinch of brown sugar if you like a bit of sweetness to the top of each muffin.

Put these in the oven at 350 for 22-24 minutes or until golden and springy to the touch. Cool on a wire cookie rack for 10 minutes. You can  create a cream cheese topping mixed with cinnamon and honey  to spread on your muffin for added protein or a bit of butter or we use olive oil spread. Enjoy!!!!!

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